Cheesy Beef And Rice Stuffed Pepper Skillet
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 30 min · Beef · gluten-free, high-protein
859 cal
58g protein
60g carbs
43g fat
per serving · estimated
Ingredients
- 3/4 lb lean ground beef
- 3 1/2 cups cooked microwave white rice
- 2, chopped bell peppers
- 1 cup tomato sauce
- 1, diced yellow onion
- 3/4 cup sharp cheddar, shredded
- 1/2 cup mozzarella, shredded
- 3/4 tbsp olive oil
- 1 tsp each Italian seasoning, garlic powder, salt and pepper
Method (tap to check — screen stays awake)
- Brown the beef with the onion in the oil over medium-high for 7 minutes, pressing it into the pan and leaving it be so the bottom takes on real colour.
- Add the chopped peppers and cook 6 minutes until they soften and their edges char slightly - this is where the roasted-pepper flavour of a stuffed pepper comes from.
- Stir in the tomato sauce, seasoning and warmed rice, and simmer 5 minutes until the sauce is absorbed and the mixture holds its shape when you drag a spoon through it.
- Blanket the top with both cheeses, cover the pan off the heat for 3 minutes until melted, and serve in shallow bowls.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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